WO2004075658A2 - Method for preparing food article - Google Patents
Method for preparing food article Download PDFInfo
- Publication number
- WO2004075658A2 WO2004075658A2 PCT/US2004/004622 US2004004622W WO2004075658A2 WO 2004075658 A2 WO2004075658 A2 WO 2004075658A2 US 2004004622 W US2004004622 W US 2004004622W WO 2004075658 A2 WO2004075658 A2 WO 2004075658A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- meat
- chips
- component
- chip
- amount
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
Definitions
- the present invention relates to a method for preparing a food article in the form of a taco-style snack. More particularly, the present invention relates to a taco-style snack having two spaced-apart chips having a meat filling therebetween.
- Chips offer the convenience of being ready-to-eat and readily storable.
- meat and meat products are primarily known for consumption during main courses.
- meat and meat products when served at all, are served either as a main dish or as a part of a sandwich or similar food combination. In some cases the meat or meat product may be combined with other components.
- the present invention is directed to the preparation of meat products and a chip in a convenient and ready-to-eat form, and in a manner that is intended at preserving the meat flavor once part of the chip.
- the present invention provides an edible chip arrangement or similar foodstuff which includes a grain product such as wheat, rice, or corn, as well as a meat product sandwiched between at least two chips.
- the meat product can be a variety of types of meats, including, for example, pepperoni and beef jerky.
- FIG 1 is a flow diagram illustrating how the edible chip of the present invention may be prepared.
- the drawing discloses the preferred embodiment for the production of the present edible chip invention. While the method of preparation according to the illustrated embodiment is preferred, it is envisioned that alternate methods of preparation of the present edible snack invention may be adopted without deviating from the invention as portrayed. The invention is best described by way of a specific example in which meat is used in the production of the snack.
- the first component a squared or rounded corn chip
- a second component between approximately 0.1 and 10. grams of soft jerky, is provided and is layered onto one of the two chips, this amount being enough to lay or spread across the corn chip. (A thin slice of jerky is about the thickness of a dime.) The jerky cannot be a thick bulky piece and should be along the lines of slice of meat on a sandwich. The jerky can be a processed beef spread or meat by-product, like turkey, chicken, or seafood. Whatever the
- a third component between approximately 0.1 and
- step 30 may be overlooked.
- the second chip is placed over the cheese-covered meat to form a sandwich-like cracker snack.
- the assembly is then pressed together so as not to fall apart. (Along these lines, and as a variation ⁇ f the process described, the cheese layer may be placed on both sides of the meat layer.)
- the assembled snack is placed with other assembled snacks into a package, such as a double-stacked grouping wrapped in a clear plastic.
- additional components may be included in the production of this food product according to the present invention.
- flavorings such as cheeses and spices may be added as required for taste.
- preservatives such as BHA, BHT, propyl gallate, a ⁇ d/or monogiyceride citrate may be added
- Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as required to preserve freshness. Colorings may also be added as
- EXAMPLE According to an example of the present method, the following amounts of individual components were used to prepare a batch of the chip according to the present invention: A. Chip Ground grain meal: 350 ml
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/553,678 US20070048417A1 (en) | 2002-02-26 | 2004-02-17 | Method for preparing food article |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/373,109 US20030161916A1 (en) | 2002-02-26 | 2003-02-26 | Method for preparing food article |
US10/373,109 | 2003-02-26 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2004075658A2 true WO2004075658A2 (en) | 2004-09-10 |
WO2004075658A3 WO2004075658A3 (en) | 2004-10-28 |
Family
ID=32926229
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2004/004622 WO2004075658A2 (en) | 2002-02-26 | 2004-02-17 | Method for preparing food article |
Country Status (2)
Country | Link |
---|---|
US (2) | US20030161916A1 (en) |
WO (1) | WO2004075658A2 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2469370C (en) | 2001-12-07 | 2014-07-08 | Macropore Biosurgery, Inc. | Adipose-derived cell processing unit |
US9597395B2 (en) | 2001-12-07 | 2017-03-21 | Cytori Therapeutics, Inc. | Methods of using adipose tissue-derived cells in the treatment of cardiovascular conditions |
US7514075B2 (en) | 2001-12-07 | 2009-04-07 | Cytori Therapeutics, Inc. | Systems and methods for separating and concentrating adipose derived stem cells from tissue |
US20050058753A1 (en) * | 2003-09-17 | 2005-03-17 | The Procter & Gamble Company | Method to increase image variety with limited image components |
CN107439975B (en) * | 2017-09-20 | 2020-02-07 | 贵州真安食品有限责任公司 | Processing technology of spicy beef jerky |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4781932A (en) * | 1985-10-25 | 1988-11-01 | The Pillsbury Company | Food shell and method of manufacture |
US6083554A (en) * | 1998-05-05 | 2000-07-04 | Parker; Leroy | Food article in the form of a taco chip |
US6743458B2 (en) * | 2000-10-23 | 2004-06-01 | The Procter + Gamble Co. | Reduced fat lipid-based fillings |
-
2003
- 2003-02-26 US US10/373,109 patent/US20030161916A1/en not_active Abandoned
-
2004
- 2004-02-17 US US10/553,678 patent/US20070048417A1/en not_active Abandoned
- 2004-02-17 WO PCT/US2004/004622 patent/WO2004075658A2/en active Application Filing
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4781932A (en) * | 1985-10-25 | 1988-11-01 | The Pillsbury Company | Food shell and method of manufacture |
US6083554A (en) * | 1998-05-05 | 2000-07-04 | Parker; Leroy | Food article in the form of a taco chip |
US6743458B2 (en) * | 2000-10-23 | 2004-06-01 | The Procter + Gamble Co. | Reduced fat lipid-based fillings |
Also Published As
Publication number | Publication date |
---|---|
WO2004075658A3 (en) | 2004-10-28 |
US20070048417A1 (en) | 2007-03-01 |
US20030161916A1 (en) | 2003-08-28 |
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